BERBERE-ESQUE EGGS WITH RED KACHUMBARI

“Berbere is a fragrant spice blend integral to Ethiopian cooking. I’ve adopted some of its flavours to make these eggs. This is also

a fresh take on traditional kachumbari. If you’re lucky, you’ll find prepared berbere at good spice shops.”

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes

vegetable oil 4T onion 1, roughly chopped carrot 1, grated chilli powder 2T smoked paprika 2t cardamom 1 pod ground nutmeg 1t ground ginger 1t garlic powder 1t ground cinnamon ½t ground allspice ½t peeled and chopped tomatoes 1 x 400 g can free-range eggs 6, boiled salt, to taste flatbreads, for serving

For the kachumbari, combine: red cabbage 100 g, shredded beetroot 100 g, cooked and thinly sliced small red onion 1, thinly sliced red wine vinegar 3T brown sugar 2T

1 Heat the oil in a pan. Fry the onion and carrot over a medium heat until soft. Stir in the spices and fry for 5 minutes, or until fragrant. 2 Add the tomatoes and gently stir in the eggs. Simmer for 10 minutes and serve with the kachumbari and flatbreads. FAT-CONSCIOUS, MEAT-FREE

WINE: Woolworths House Chenin Blanc